Transcript

• Session Spotlight: Improving Nutritional Profile: Gluten-free Bakery
• Hello, I'm Georgia Ackley, and I'm an application scientist at Grain Processing Corporation. I work with GPC's portfolio of food ingredients in a variety of applications covering categories of bakery, snacks, sauces, and more to investigate ingredient functionality. I also developed trial formulas to provide to GPC's customer base and help to educate them on how our ingredients can improve and differentiate their products. Recently, I have focused on gluten-free and high fiber formulation development. Featuring GPCs, resistant corn starch and chickpea and soy ingredients.
• What topic or trend does this session cover, and why is it important?
• This session will touch on improving the nutritional content of gluten-free baked goods. The size of the gluten-free food market has increased as more consumers choose to follow a gluten-free diet due to medical reasons or lifestyle choices. However, gluten-free products are more likely to be lower in fiber and protein compared to regular products, and gluten-free bread and flour products are more likely to be higher in fat and sugar. As consumers become more focused on ingredient transparency and nutrition in the food that they purchase, it's important that gluten-free products meet consumers' expectations for taste, functionality, and nutrient content.
• What will attendees learn from this session?
• In this session, attendees will learn strategies for increasing the nutritional content of gluten-free baked goods with a focus on increasing protein and fiber. I will share some examples of how to formulate with ingredients, including chickpea flour and resistant starch, to enhance nutrition while maintaining the desired sensory characteristics of a product.